Volatile compounds and aroma of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis subsp. lactis INIA 639 as an adjunct culture

International Dairy Journal

Volumn 17, Issue 6, 2007, Pages 717-726

  Garde, Sonia ^a   Ávila, Marta ^a   Fernández García, Estrella ^a   Medina, Margarita ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

Aroma; Cheese; Lacticin 481; Lactobacillus helveticus; Volatile compounds

Indexed keywords

ALDEHYDES; AMINO ACIDS; BACTERIOLOGY; ESTERS; PARAFFINS; VOLATILE ORGANIC COMPOUNDS;

AROMA; CHEESE; LACTICIN 481; LACTOBACILLUS HELVETICUS; VOLATILE COMPOUNDS;

DAIRY PRODUCTS;

LACTOBACILLUS HELVETICUS; LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS;

EID: 33847009761     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.07.005     Document Type: Article

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